“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.
New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.
Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
Not just for the holidays, this loaf is a year-round indulgence with its tart cranberries, zingy orange zest, and sweet, nutty pecans. A schmear of butter isn’t terrible, either.
Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast–even on the go
Jammers are warm-from-the-oven biscuits with jam bursting from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.
Crumpets with butter and jam. How every British. We’ve never wished we were English more than at this moment.
Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
Feta, roasted pepper, and basil muffins aren’t your ordinary savory muffins. Serve these muffins as breakfast or with soup, salad, or roasted chicken.
Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. Sort of. You know, in a playing-grown-ups way.
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